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This marry me chicken soup recipe is packed with goodness and has a light yet creamy broth. There’s plenty of sun-dried tomatoes, Italian herbs, and parmesan!
Try my Marry Me Shrimp Pasta or Italian Wedding Soup next.
Why you’ll love it
This cozy soup is inspired by my popular Marry Me Chicken. It’s commitment-worthy comfort food done right! The “marry me” flavor profile just works, so I’m very excited to adapt it to this irresistible, richly flavored chicken soup. It’ll be love at first bite.
We’ve got fresh spinach, hearty pasta, rotisserie chicken for convenience, white wine, and basil. They pair in perfect harmony in this ultra tasty soup that will have you swooning. It might just put a ring on your spoon. Or whatever. It’s worth falling for. (I’m done.)
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like sweet onions like Vidalia
- Tomato paste – use double concentrated
- Sun-dried tomatoes – drain the oil, and chop them finely
- Italian seasoning and oregano – to infuse lots of herb flavor. Italian seasoning comes in a single jar.
- Red pepper flakes – optional but recommended
- White wine – use a dry white wine like sauvignon blanc, one you enjoy drinking (not cooking wine)
- Chicken broth – the savory base of the broth
- Chicken – we’re using rotisserie
- Pasta – I suggest rotini or fusilli (spirals)
- Heavy cream and parmesan – this duo makes the broth silky and irresistible
- Spinach and basil – for a pop of freshness
Helpful tips
- The broth isn’t thick in this soup, but it’s hearty with pasta, chicken, and plenty of veggies!
- The crushed red pepper flakes add a gentle heat, but I wouldn’t say this soup is spicy. You could halve the amount or skip it altogether if needed.
How to make marry me chicken soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the oil, butter, and onions to a large pot, and sauté until softened. Stir in the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and red pepper flakes, and cook until fragrant.
Pour in the wine, and stir for a couple of minutes. Add the broth, and bring to a boil. Add in the pasta, then reduce the heat to a simmer, stirring every so often until the pasta is nearly done.
Stir in the cream and chicken, and cook for another couple of minutes to warm the chicken through. Remove from the stove, and stir in the parmesan, spinach, and basil. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my favorite cast iron Dutch oven for cooking soups in.
- Grate your parmesan from a block for best texture and taste! I use my trusty Microplane zester.
- Measuring out butter has never been easier than with this butter dish that tells you where to cut it.
Substitutions and variations
- You can skip the white wine if needed, but I do love the flavor it adds to the soup.
- Swap for a different pasta shape if you prefer!
What to serve with marry me chicken soup
- It makes a complete meal, so all you need is some crusty bread. I’ll always say yes to a slice of my Extra Cheesy Garlic Bread, though!
- For a side salad to complement it, try my Parmesan Arugula Salad. You can also quickly throw together some spring mix with this Balsamic Dressing for an elegant pairing.
Leftovers and storage
- Store this chicken soup for 3-4 days in a covered container in the fridge.
- Reheat slowly on the stove over a low heat until warmed through, but don’t overcook and dry out the chicken.
- It’s not ideal to freeze due to the spinach and dairy.
If you made this easy marry me chicken soup, please leave me a star rating and review below! You can also tag me on Instagram if you made this or any S&L dish.
Marry Me Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste I use double concentrated
- 1/2 cup sun-dried tomatoes see note
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 cups cooked/rotisserie chicken
- 1.5 cups uncooked rotini or fusilli pasta
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese plus more, for serving
- 2-3 cups (packed) fresh baby spinach
- 1/2 cup (loosely packed) fresh basil torn/sliced
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion, to a soup pot/Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
- Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes to the pot and cook for about a minute.
- Add in the wine and let it bubble for 1-2 minutes, stirring to incorporate the tomato paste mixture.
- Add in the chicken broth and increase the heat to high. Once the soup is boiling, add the pasta, then reduce the heat and simmer (covered, with the lid slightly open) for 10 minutes. Stir it every few minutes to ensure the pasta isn't sticking to the bottom of the pot.
- Stir in the cream and chicken and cook for another 4-5 minutes or until the pasta is tender and the chicken has warmed through.
- Turn the burner off and stir in the parmesan, spinach, and basil. Season with salt & pepper if needed. Give it a good stir and serve once the spinach has wilted. Top bowls with more freshly grated (or shaved) parmesan.
Notes
- I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they’re not already chopped, it’s a good idea to chop them into small pieces.
- Serves 4-6 depending on portion size/what else you serve it with.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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